member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    VERMICELLI WITH SAUCE ALLA SOFIA


    Source of Recipe


    Epicurious.com

    List of Ingredients




    2 garlic cloves
    1 1/2 cups loosely packed fresh flat-leaf parsley leaves
    1 small onion, sliced (1 1/2 cups)
    4 anchovy fillets, rinsed, patted dry, and chopped
    1/3 cup brine-cured green olives, pitted
    2 teaspoons drained bottled capers
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/2 cup plus 1 teaspoon olive oil
    1 lb vermicelli (thin spaghetti) or linguine

    Recipe



    With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.

    Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.

    Cooks' note:
    Sauce can be made 1 hour ahead and kept, covered, at room temperature.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |